Ingredients for 6 people

  • 1/2 glass of red hypocras 1.5 kg of monkfish
  • 1/2 glass of white wine
  • 2 shallots, salt, pepper
  • 50g butter 30g liquid cream


Slice the monkfish into 1.5 cm steaks, flour them, cook them in butter, season.
Meanwhile, chop the shallots, sweat them in a little butter without colouring, moisten with the white wine and the Hypocras, reduce, add the cream, reduce again until it coats; salt, pepper, keep warm. Serve the monkfish topped with the sauce.